Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust Recipe

Name: Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: Butter; 2 tsp vanilla extract; Plain Flour; 1 tsp ground cinnamon; Ground Nutmeg; Caster Sugar; 150g hazelnuts; Apricot Jam; Chocolate Truffle; 500g cream cheese; 250g ricotta cheese; Lemon Juice; 4 large eggs

Indulge in this irresistible Vanilla Baked Cheesecake, featuring a crunchy hazelnut and cinnamon crust that perfectly complements the creamy, smooth vanilla filling. This crowd-pleasing dessert is a guaranteed showstopper for family dinners and special occasions. Elevate your presentation with a decadent pyramid of chocolate truffles (recipe available separately). Prepare to be amazed by the delightful contrast of textures and flavors!

Prep Time 45 mins

Cook Time 105 mins

Calories 341 kcal

Protein 17g

Rating 4.0 (1 Reviews)

Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust

Butter
2 tsp vanilla extract
Plain Flour
1 tsp ground cinnamon
Ground Nutmeg
Caster Sugar
150g hazelnuts
Apricot Jam
Chocolate Truffle
500g cream cheese
250g ricotta cheese
Lemon Juice
4 large eggs

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Vanilla Baked Cheesecake With Hazelnut And Cinnamon Crust

Preheat oven to 180°C (350°F).
Lightly grease a 24cm (9.5-inch) diameter springform cake tin and line the base with baking paper.
In a medium bowl, combine 150g hazelnuts, 100g digestive biscuits (or graham crackers), 75g brown sugar, 1 tsp ground cinnamon, 75g melted unsalted butter, and 1 tbsp maple syrup. Mix until well combined.
Press the mixture firmly and evenly onto the base of the prepared tin, ensuring no gaps.
Refrigerate for 20 minutes. Then, bake the crust in the preheated oven for 15-20 minutes, or until lightly golden brown.
Remove from the oven and spread evenly with 50g apricot jam (or your favorite jam).
Reduce oven temperature to 150°C (300°F).
In a large bowl, beat 500g cream cheese, 250g ricotta cheese, 2 tsp vanilla extract, 100g granulated sugar, and the juice of 1/2 lemon using an electric mixer until smooth and combined. Do not overbeat.
In a separate bowl, whisk together 100g granulated sugar and 4 large eggs for 5 minutes on high speed, until thick and pale.
Gently fold the egg mixture into the cream cheese mixture until just combined.
Carefully pour the filling over the prepared crust.
Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for at least 2 hours to cool gradually.
Refrigerate overnight before serving. Decorate the center with a pyramid of assorted chocolate truffles or chocolate curls.